serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
A Splash of Soy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 - 3 tbsp vegetable oil
- 200 g skinless pork belly, thinly sliced
- salt and white pepper, to season
- 2 tbsp dried shrimp, soaked in hot water for 10 minutes
- 2 garlic cloves, crushed
- 1 cm x 3 cm piece ginger, peeled and julienned
- 2 dried red chillies
- 1 whole squid, cleaned, thinly sliced
- 4 celery stalks, finely sliced
- 4 thick spring onions, finely sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- a pinch of sugar
- 2 tsp cornstarch mixed with ½ cup of cold water
Instructions
1. Heat a wok or large frying pan over high heat and add the oil. Add the sliced pork, season with salt and fry until well-browned and remove from the wok. Add a little more oil if needed and fry the shrimp, garlic, ginger and chilli until fragrant, then add the squid and celery and fry for a minute until the squid is nearly cooked.
2. Return the pork to the wok and add the spring onions. Add the soy sauce and Shaoxing wine and season with salt, white pepper and a pinch of sugar. Add a touch of cornstarch slurry to thicken any juices in the wok and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
A Splash of Soy
